PARIS APARTMENTYOUR PARIS HOTEL
Book Online,
Or Telephone
Discount Code 91351
USA: 1-800-780-5733
In Europe Call
00-800-11-20-11-40
MOST POPULAR
Paris.Org Hotels
In The Last 3 Months
In The Last Year
AIRPORT SHUTTLE
Reservations Online
All Airports to All of Paris
PARIS RENTAL CARRAIL EUROPE
Specials & Promotions
EUROSTAR TRAIN
Under the Channel
Paris/London in 3 hours
DISNEYLAND PARIS
Includes Train Pass To
Disneyland Resort Paris
CELLPHONE IN PARIS
1-800-287-5072
Save $10 Promo
Code: "Paris.Org"
TGV TRAIN BOOKING
Europe's Fastest Trains
It Doesn't Get
Better Than This!
RAILPASSES EURAIL PASS FRANCE RAIL PASSSAVE UP TO 50%
On your next Rail Europe purchase
EuroStar!
Connecting London and Paris via a tunnel under the English Channel. Its fast, convenient and superb!
Running between Waterloo Station in London with Gare du Nord in Paris, leave the hectic crowds of the airport
behind you and instead hitch your star to
EuroStar!
Le Clos Longchamp
Auguste Escoffier Meets Madame Butterfly
Jorg Zipprick's Culinary Journal - Free Lance Correspondent to the Paris Pages Text copyright (c) May 1995 Jorg Zipprick - used with permission.
For about 20 years Jean-Marie Meulien worked at the legendary L'Oasis in La
Napoule, defended the three Michelin Stars of the owner and chef Louis Outhier,
when he was going to ``culinary trips'' to Bangkok, Singapore or San Francisco. It
was Meulien, who renewed the classic cooking of the oasis (Specialities: Loup en
croute, turbot au champagne and magret de canard a l'armagnac) with
Asia-inspired dishes like langouste aux herbes thai and agneau au gingembre.
Some years ago, Outhier closed L'Oasis, to concentrate on his contracts of
hotel-consultation.
Since then, Jean-Marie Meulien has worked in the Meridien Etoile
of Paris,
a giant hotel with about a thousand rooms, hordes of restaurants for every taste and
a small jazz-club worth a visit. Guests that would like to find him here should
be experienced boy-scouts - even if the orientation in "Le Meridien" isn't quite
easy, they will land after some searching in a great anonymous salle with a view
on the garden, which proves the bad taste of the architectes by a monstruous fresco of
a horse. But don't loose your appetite, you'll need it.
The menu is an exciting
marriage of classical France with India and Asia. For once, there's no boredom in
a hotel-restaurant: artichoke and cuisses de grenouilles a la bergamote,
crevettes aux herbes thai, steak de canard aux moules et algues (a steak of
duckling with mussels and algas - sounds horrible, but tastes interesting) and
agneau auc herbes "Tandoor". These kinds of experiments could be a disaster for
an unexperienced cook, but "Grandmaster" Meulien controls even the slightest
nuances of flavour. Thanks to such cooking, you almost feel in the anonymous
Meridien Hotel, like in the great days of L'Oasis.
P:S.: A great "Bravo" to the fine wine-list of Sommelier Didier Bureau - a real
who-is-who of the best bottles.
Le Clos Longchamp (Meridien Etoile), 216, boulevard Pereire, 75017 Paris,
Tel.: 40 68 00 70
